broderies

embroidery bro·​de·​rie. brōˈdrē plural -s. : embroidery. specifically : a style of pottery decoration originating at Rouen, France.

a type of embroidery with decorative patterns that include quite large open parts, usually done on white cotton cloth.

Broderie anglaise – French for 'English embroidery' – is characterised by round or oval patterned cut-outs in a fabric, giving a delicate, lacy effect (although not as delicate as lace itself).

What is the history of Broderie anglaise? The technique originated in 16th century eastern Europe - probably in what is now the Czech Republic - but remains associated with England because of its popularity there during the 19th century. In the Victorian era, broderie anglaise typically had open areas in many sizes.

Broderie anglaise (French, "English embroidery") is a whitework needlework technique incorporating features of embroidery, cutwork and needle lace that became associated with England, due to its popularity here in the 19th century.

The term 'broderie anglaise' is French and means 'English embroidery'. Though the fabric originated in eastern Europe in the 16th century, it will be forever associated with England as it became so popular there in the 19th century, when it got its current name.

Synonymous with a relaxed, carefree modern summer mood, broderie Anglaise is characterised by its delicate cutwork embroidery with round or oval holes that resemble flowers and leaves, that's then finished with intricate embroidery in the same colour thread.

Broderie Anglaise – a delicate technique using eyelets and satin stitch to achieve lace-like effects. Also called “eyelet” embroidery.

1. : any of various English dances (such as the hornpipe and contredanse) that became popular in Europe in the 17th and 18th centuries. 2. : an 18th-century musical dance form in fast duple meter.

French Anglaise or Crème Anglaise is the French term for English cream referring to pouring custard.

Crème anglaise has many names: English cream, English custard, pouring custard, sauce à la anglaise, vanilla sauce -to name a few. Pastry chefs simply call it “anglaise”.

[ ahng-gleyz, -glez ] show ipa. noun. an old English country-dance. a dance form in quick duple time, occasionally constituting part of an 18th-century instrumental suite.